1. Preheat oven to 180 C/160 C fan-forced/gas mark 3.
2. Mix the flour, baking powder and sugar in a large bowl.
3. In a separate bowl, mix the honey, egg, buttermilk, oil, vanilla and honey until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined – don’t overmix.
5. Gently stir through the raspberries and oats (or whatever ingredient variations you decide to add).
6. Spoon the mixture into 12 1/2 cup capacity muffin tins lined with
paper or silicon cases. Sprinkle with extra oats and white chia seeds – I
tell Lady AB that they’re ‘sprinkles’ and it’s a sneaky way to boost
the protein in the muffins.7. Bake for 25 minutes or until cooked. A skewer should come out clean.
- See more at:
http://tothotornot.com/2013/09/hot-basic-healthy-buttermilk-muffins-recipe-variations-by-donna-hay/#sthash.izrxiu3x.dpuf

Raspberry and Oat Muffins by Donna Hay

300g plain wholemeal flour

3 teaspoons baking powder

100g raw sugar

2 tablespoons honey

1 egg

300ml buttermilk

80ml vegetable oil

1 teaspoon vanilla extract

160g frozen (not thawed) raspberries

45g rolled oats

1. Preheat oven to 180 C/160 C fan-forced/gas mark 3.
2. Mix the flour, baking powder and sugar in a large bowl.
3. In a separate bowl, mix the honey, egg, buttermilk, oil, vanilla and honey until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined – don’t overmix.
5. Gently stir through the raspberries and oats (or whatever ingredient variations you decide to add).
6. Spoon the mixture into 12 1/2 cup capacity muffin tins lined with
paper or silicon cases. Sprinkle with extra oats and white chia seeds – I
tell Lady AB that they’re ‘sprinkles’ and it’s a sneaky way to boost
the protein in the muffins.7. Bake for 25 minutes or until cooked. A skewer should come out clean.
- See more at:
http://tothotornot.com/2013/09/hot-basic-healthy-buttermilk-muffins-recipe-variations-by-donna-hay/#sthash.izrxiu3x.dpuf

Raspberry and Oat Muffins by Donna Hay

300g plain wholemeal flour

3 teaspoons baking powder

100g raw sugar

2 tablespoons honey

1 egg

300ml buttermilk

80ml vegetable oil

1 teaspoon vanilla extract

160g frozen (not thawed) raspberries

45g rolled oats

1. Preheat oven to 180 C/160 C fan-forced/gas mark 3.
2. Mix the flour, baking powder and sugar in a large bowl.
3. In a separate bowl, mix the honey, egg, buttermilk, oil, vanilla and honey until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined – don’t overmix.
5. Gently stir through the raspberries and oats (or whatever ingredient variations you decide to add).
6. Spoon the mixture into 12 1/2 cup capacity muffin tins lined with
paper or silicon cases. Sprinkle with extra oats and white chia seeds – I
tell Lady AB that they’re ‘sprinkles’ and it’s a sneaky way to boost
the protein in the muffins.7. Bake for 25 minutes or until cooked. A skewer should come out clean.
- See more at:
http://tothotornot.com/2013/09/hot-basic-healthy-buttermilk-muffins-recipe-variations-by-donna-hay/#sthash.izrxiu3x.dpuf

Raspberry and Oat Muffins by Donna Hay

300g plain wholemeal flour

3 teaspoons baking powder

100g raw sugar

2 tablespoons honey

1 egg

300ml buttermilk

80ml vegetable oil

1 teaspoon vanilla extract

160g frozen (not thawed) raspberries

45g rolled oats

1. Preheat oven to 180 C/160 C fan-forced/gas mark 3.
2. Mix the flour, baking powder and sugar in a large bowl.
3. In a separate bowl, mix the honey, egg, buttermilk, oil, vanilla and honey until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined – don’t overmix.
5. Gently stir through the raspberries and oats (or whatever ingredient variations you decide to add).
6. Spoon the mixture into 12 1/2 cup capacity muffin tins lined with
paper or silicon cases. Sprinkle with extra oats and white chia seeds – I
tell Lady AB that they’re ‘sprinkles’ and it’s a sneaky way to boost
the protein in the muffins.7. Bake for 25 minutes or until cooked. A skewer should come out clean.
- See more at:
http://tothotornot.com/2013/09/hot-basic-healthy-buttermilk-muffins-recipe-variations-by-donna-hay/#sthash.izrxiu3x.dpuf

Raspberry and Oat Muffins by Donna Hay

300g plain wholemeal flour

3 teaspoons baking powder

100g raw sugar

2 tablespoons honey

1 egg

300ml buttermilk

80ml vegetable oil

1 teaspoon vanilla extract

160g frozen (not thawed) raspberries

45g rolled oats

1. Preheat oven to 180 C/160 C fan-forced/gas mark 3.
2. Mix the flour, baking powder and sugar in a large bowl.
3. In a separate bowl, mix the honey, egg, buttermilk, oil, vanilla and honey until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined – don’t overmix.
5. Gently stir through the raspberries and oats (or whatever ingredient variations you decide to add).
6. Spoon the mixture into 12 1/2 cup capacity muffin tins lined with
paper or silicon cases. Sprinkle with extra oats and white chia seeds – I
tell Lady AB that they’re ‘sprinkles’ and it’s a sneaky way to boost
the protein in the muffins.7. Bake for 25 minutes or until cooked. A skewer should come out clean.
- See more at:
http://tothotornot.com/2013/09/hot-basic-healthy-buttermilk-muffins-recipe-variations-by-donna-hay/#sthash.izrxiu3x.dpuf